Method

Prepare the crust:

Start by making the crust. Combine the flour and salt in a large bowl. Add the cold butter and use your fingers to mix until the mixture resembles breadcrumbs.

Gradually add cold water, a tablespoon at a time, and mix until a dough forms. Knead it briefly, wrap it in plastic, and chill for at least 30 minutes.

Cook the filling:

In a pan, heat the olive oil and sauté the onion until soft and golden. Add the spinach and cook until wilted (if using fresh), or simply heat through if using frozen. Season with salt and pepper.

Once the spinach mixture cools, mix it with ricotta, Parmesan, and eggs until smooth.

Assemble the Torta Rustica:

Preheat the oven to 375°F (190°C).

Roll out the dough on a floured surface to fit your pie or tart pan. Press it into the base and sides.

Fill the crust with the spinach and cheese mixture. Roll out the remaining dough and place it over the top, pinching the edges to seal. Cut a small slit in the top to allow steam to escape.

Bake the pie:

Brush the top of the pie with an egg wash (1 egg beaten with 1 tablespoon of water) and bake for about 40-45 minutes, or until golden brown.

Variations:

Vegetarian: You can swap out spinach for other greens like Swiss chard or kale. For a richer filling, add mushrooms or roasted vegetables.

Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make the crust gluten-free.

Meat Option: Some variations include prosciutto or sausage for added flavor.

Tips:

Crust Texture: Make sure your butter and water are cold to get a flaky crust.

Spinach Prep: If using fresh spinach, be sure to squeeze out as much water as possible to avoid a soggy pie.

Make-Ahead: This pie stores well and can be made a day in advance for a quick lunch or dinner.